Summary

Ingredients

• 500 g pork belly, smoked in one piece
• 3 tablespoon vegetable oil
• 1 medium onion (s), finely diced
• 500 ml water
• 1 teaspoon cornstarch (e.g. Mondamin)
• 400 g beans, fresh reens, washed and cleaned
• 440 g pear (s), (best: bacon pears or mayor`s pears)
• Salt and pepper, freshly ground
• 3 tablespoon savory, fresh, (without stems, chopped)
• 1 bunch parsley, smooth, finely chopped
• 500 g potato (s)
• 2 liters meat broth or bouillon

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Instructions

1. Heat the oil in a large saucepan and fry the side of bacon on both sides for 5 minutes. Add the diced onion for the last 3 minutes. Now deglaze with the water and simmer in an open saucepan over medium heat for about 20 minutes.
2. Remove the bacon and keep it warm in the oven at 80 degrees.
3. Now the washed and cleaned beans are added to the brew and seasoned with salt, pepper and savory. Bring to the boil once and then simmer under the lid for 15 minutes over medium heat. Stir occasionally.
4. In the meantime, the pears are washed and only the flower base is cut out. Place the pears on top of the beans and simmer for another 10 minutes over medium heat. Shortly before the end of the cooking time, cut the bacon into finger-thick slices and place on the pears. Heat everything again vigorously. Then arrange the pears, beans and bacon on a plate, sprinkle with the parsley and keep warm in the oven until serving.
5. Now heat the brew vigorously and reduce it by a third while stirring and stir in the starch to bind with the help of a whisk. Let it become creamy for a short time. The thickened brew is then poured over the beans just before serving.
6. For the side dish, 500 g potatoes are peeled and boiled in the (strong!) Broth / bouillon and cooked over medium heat for 20 minutes. Serve the potatoes in the pot and serve with a slotted spoon.